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Wednesday, February 18, 2009

This Indian inspired vegetarian dish is easy to prepare and has a nice exotic flavor. Using canned lentils cuts down preparation time, but you can use regular dry lentils cooked according to the package or canned chickpeas if you prefer. Serve with brown rice and top with yogurt for a warm hearty meal.

Spray a large deep pan with ICB or olive oil sprayer (or drizzle with 1 teaspoon olive oil). Put on medium heat and add the eggplant cubes and onion to brown for about 5 minutes. Throw in the sliced mushrooms, add a couple more sprays of ICB or olive oil and cook for another few minutes. Put in the lentils, bouillon cube + water (or 1 cup broth), curry and cumin and stir well. Simmer uncovered for a 2-3 minutes. Reduce the heat to low, throw in the fresh spinach, folding it into the warm lentil mixture, and cover until spinach gets soft. Serve with brown rice and top with yogurt if desired.

Variations:

As previously listed above, canned chickpeas can be used instead of lentils. Dry lentils can be used in place of canned lentils-prepared according to package directions to yield 1.5 cups cooked.

About Me

About Me, Marie

My Philosophies

The belly rules the mind. ~Spanish Proverb

Food is an important part of a balanced diet. ~Fran Lebowitz

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story

Disclaimer:

The material on this blog is for informational purposes only. It is not intended for the treatment, cure, diagnosis, or prevention of any medical condition. Please consult your personal physician and medical team (such as a registered dietitian) for specific advice on diet and health pertaining to you. The author of this blog disclaims any liability arising directly or indirectly from the use of the information on the blog.